Barbagiuans: Try this tasty treat from Monaco

To make the dough:
Arrange the flour in a ring; pour in the oil, water and salt, and mix the dough well. Knead it and make sure to get the dough’s consistency is similar to pie crust dough. Chill for at least one hour; you can also refrigerate overnight.

Filling:
Chop the ramps. In a sauté pan, lightly sauté the shallots, minced garlic, and chopped ramps.  Add the morels and let the mushrooms wilt slightly.  Remove from the heat and let it cool down.  Mix in the parmesan and butternut squash puree, and season with salt and pepper.  If desired, add the truffle oil.

Thinly roll out the dough with a rolling pin on a baking table dusted with flour.  Use a cookie cutter to cut small rounds, and place a teaspoon of filling on circle piece.  Fold the dough over and use a little water to seal the packet together.

In a sauté pan with high sides, heat the olive oil and add the thyme sprigs and the remainder of garlic (make sure to crush the garlic before putting it into the oil).

Making sure the oil doesn’t get too hot, let the barbagiuans fry for about 3-4 minutes, until golden brown.  Drain well on a cloth or paper towel and serve.

Bring chicken stock to a boil. Add semolina flour and reduce heat. Add salt and pepper and simmer for 20 minutes. In a separate pan, blanch ramps and spinach. Shock in ice water and squeeze dry. In a blender, puree the semolina, ramps and spinach until a smooth paste has formed. Spread mixture on a sheet tray and cool. Once cool, form into small balls and insert Fontina cheese into the center. Coat outside of the balls with ground panko crumbs and pan fry in vegetable oil until golden brown on all sides.